酱,是我国发明的,早在三千多年前,制酱技术已出现了。《周礼·宫伯》记载王室“酱用二百有二十瓮”,可见,周代贵族享用酱类制品是很多的。早期的酱是用牛、羊、獐、鹿、兔、鱼、虾、蚂蚁、蝉等动物蛋白作原料,加盐腌制而成,叫“醢醢”,即肉酱;到了汉代,多用豆、麦类混合为 Sauce was invented in China. As early as 3,000 years ago, sauce making technology had emerged. “Zhou Gongbo” records the royal family “two hundred twenty-two kilograms of sauce.” It can be seen that the nobles of the Zhou Dynasty enjoyed a lot of sauce products. Early sauces were made from animal proteins such as cows, sheep, quail, deer, rabbits, fish, shrimps, ants, and quail, and were salted and marinated. They were called “boiled oysters,” that is, meat sauce. By the Han Dynasty, they used more beans. Wheat mix is